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Fresh creamy cucumber salad garnished with paprika
Fresh cucumber salad with garlic sour cream and paprika.

Creamy Hungarian Cucumber Salad

Author: Flavelo
Recipes Salads
No Sunday schnitzel or paprika chicken is complete without this salad. It's all about freshness and crunch. The key is 'sweating' the cucumbers: using salt to draw out excess water ensures the sour cream dressing remains creamy and rich, not watered down.
🕒 Prep Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 80 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Mandoline slicer or knife
  • Large bowl

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash the cucumbers (peeling is optional) and slice them paper-thin using a mandoline or sharp knife.

Tip: Thin slices ensure maximum surface area for the salt and dressing.
2 ✓

Toss with salt and let stand for 15 minutes. You'll see water releasing.

Tip: Salt draws water out of the cells via osmosis. Skipping this step results in a watery, soupy dressing.
3 ✓

Squeeze the cucumbers tightly by hand to remove the liquid. Discard the juice.

Tip: Don't be afraid to squeeze hard; the cucumbers can take it.
4 ✓

Mix the minced garlic, vinegar, pepper, and sugar into the sour cream, then fold in the cucumbers.

Tip: Grate the garlic for better flavor distribution.
5 ✓

Refrigerate for at least 30 minutes before serving to let flavors meld.

Tip: Best served chilled!

Recipe FAQ

Why is it bitter?
Cucumber ends can sometimes be bitter. Taste before slicing, and cut off more from the end if needed.
How long does it last?
1-2 days in the fridge, but it's crispest when fresh.

Ingredients

  • 2 large English Cucumbers
  • 1 cup Sour Cream
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp white vinegar
  • 1 tsp sugar (optional)